RIPE TOMATO SALAD WITH QUINOA, CRISPY ONIONS AND BASIL

Name: RIPE TOMATO SALAD WITH QUINOA, CRISPY ONIONS AND BASIL
Prep time: 20 min
Cook time: 15 min
Ingredients: 1/2 cup white quinoa; 3/4 cup water; 6 cups halved cherry tomatoes; 1 cup oven-baked onions (see below); 1/4 cup fresh lime juice; 2 Tbsp extra virgin Greek oil; 1/2 tsp ground cumin; Sea salt and freshly black pepper; Basil leaves (for garnish); 1 Tbsp fresh chopped parsley (if desired)

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A HEALTHY RECIPE FOR CRISPY ONIONS Ingredients ½ pound onions, peeled 2 Tbsp extra virgin Greek olive oil Sea salt and black pepper Instructions Preheat the oven to 400 F. Slice the onions into 1/4 inch and add them into a bowl. Coat them with olive oil and season them with sea salt and pepper. Bake them in a lined baking tray for about 15 minutes, or until they’re crispy golden.

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RIPE TOMATO SALAD WITH QUINOA, CRISPY ONIONS AND BASIL

By Diane Kochilas

Prep Time 20

Cook Time 15

Servings

Barbeque, Mediterranean Diet, Meze / Starters, Recipes, Salads, Salads, Sides, The Ikaria Diet, Vegan, Vegetables, Vegetables

Prep Time 20

Cook Time 15

Servings

Barbeque, Mediterranean Diet, Meze / Starters, Recipes, Salads, Salads, Sides, The Ikaria Diet, Vegan, Vegetables, Vegetables

Ingredients

1/2 cup white quinoa
3/4 cup water
6 cups halved cherry tomatoes
1 cup oven-baked onions see below
1/4 cup fresh lime juice
2 Tbsp extra virgin Greek oil
1/2 tsp ground cumin
Sea salt and freshly black pepper
Basil leaves for garnish
1 Tbsp fresh chopped parsley if desired

Instructions

First, rinse and drain your quinoa using a mesh strainer or sieve. In a small pot, turn the heat medium and lightly toast the quinoa to remove any excess water. Stir as it toasts for a couple of minutes.
Next add water, and bring to a boil. Once boiling, reduce heat to low and simmer for about 15 minutes until quinoa is fluffy and the liquid has been absorbed.
Prepare the dressing by combining olive oil with fresh lime juice, cumin, salt, and pepper.
When your quinoa is ready, fluff with a fork and allow to cool. Combine with tomatoes. Toss salad with the dressing and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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RIPE TOMATO SALAD WITH QUINOA, CRISPY ONIONS AND BASIL